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I have tried to make mozzarella and had it not turn out right either. But mine wasn't gritty enough that I wouldn't eat it. And it did have enough of a mozzarella taste that I did use it anyway. One of the things I read about making it was to use gloves or something because it has to be so hot...

How much does it make? I know it won't make 1 1/2 gallons since you're separating it but just wondering. I have been making "cream cheese" for recipes with kefir cheese and since I use so little, it works well for cooking so long as I put enough sugar in it. But if I made say, 1/2 of this...

Here's a tip on making yogurt: If your incubator is big enough, make it in there. I made my own incubator but now I let the broodys do that. Now it's a full time yogurt maker.